Fishes and Shellfishes High in Myristoleic acid (161st - 180th) (per 100 g edible portion)

• Sockeye salmon (raw)
  
  2 mg
• Chum salmon (raw)
  
  2 mg
• Carp (cultured, viscera, raw)
  
  2 mg
• Frigate mackerel (raw)
  
  2 mg
• Pacific halibut (raw)
  
  2 mg
• Japanese eel (viscera, raw)
  
  2 mg
• Char (cultured, raw)
  
  2 mg
• Mirinboshi (anchovy)
  
  2 mg
• Japanese pilchard (shioiwashi)
  
  2 mg
• Tile fish (baked)
  
  2 mg
• Amago salmon (cultured, raw)
  
  2 mg
• Brownstriped mackerel scad (hirakiboshi)
  
  2 mg
• Brownstriped mackerel scad (baked)
  
  2 mg
• Brownstriped mackerel scad (raw)
  
  2 mg
• Fish paste product (tsumire)
  
  1 mg
• Sea squirt (shiokara)
  
  1 mg
• Sea cucumber (raw)
  
  1 mg
• Sea urchin (tsubu-uni)
  
  1 mg
• Opossum shrimp (tsukudani)
  
  1 mg
• Spear squid (raw)
  
  1 mg